All the flavor of a juicy cheeseburger—without the bun! This creamy, hearty Cheeseburger Soup combines seasoned ground beef, tender potatoes, and melted cheese in a rich, velvety broth. It’s the kind of comforting bowl that warms you from the inside out, perfect for chilly evenings or easy weeknight dinners.
I first made this recipe when I was craving a classic cheeseburger but wanted something cozier. The result was this thick, cheesy soup that tastes like your favorite diner burger in spoonable form. It’s rich without being heavy, and everyone at the table always goes back for seconds.
Why You’ll Love This Recipe
- All your favorite burger flavors in one bowl: Beef, cheese, and potatoes create that classic cheeseburger taste in soup form.
- Quick and easy: Ready in under 45 minutes using simple ingredients you probably already have.
- One-pot meal: Minimal dishes, maximum flavor.
- Customizable: Add your favorite toppings—bacon, pickles, or green onions—to make it your own.
- Perfect for meal prep: It reheats beautifully and even tastes better the next day.
Ingredients
For the Soup:
- 1 tablespoon olive oil or butter – Adds richness and helps brown the beef.
- 1 pound ground beef – Choose 85% or 90% lean for the perfect balance of flavor and texture.
- 1 small onion, finely diced – Adds sweetness and depth.
- 2 garlic cloves, minced – Enhances that savory burger flavor.
- 3 medium potatoes, peeled and diced – Yukon Gold or Russet work best for creaminess.
- 2 medium carrots, diced – Adds natural sweetness and color.
- 2 celery stalks, chopped – Brings balance and mild crunch.
- 3 cups chicken or beef broth – Adjust as needed for consistency.
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried parsley or Italian seasoning
For the Creamy Base:
- 2 tablespoons butter – Forms the roux for the soup base.
- 2 tablespoons all-purpose flour – Thickens the broth; use cornstarch for gluten-free.
- 1½ cups milk – Whole milk makes it extra rich, but 2% works too.
- 1 cup shredded cheddar cheese – Sharp cheddar gives that bold, classic cheeseburger flavor.
- 4 ounces cream cheese, softened – Creates a velvety, creamy texture.
Optional Toppings:
- Crumbled bacon
- Extra cheddar cheese
- Chopped green onions or pickles
- Toasted hamburger bun pieces or croutons
Step-by-Step Instructions
1. Brown the Meat
In a large soup pot or Dutch oven, heat olive oil or butter over medium-high heat. Add the ground beef and cook until browned, about 5–6 minutes, breaking it apart with a wooden spoon. Drain off excess fat if needed.
2. Sauté the Vegetables
Add onion, carrots, celery, and garlic to the pot. Sauté for 4–5 minutes until softened and fragrant. This builds the soup’s flavor base.
3. Add Broth and Potatoes
Stir in diced potatoes, broth, salt, pepper, and dried parsley. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 10–12 minutes until potatoes are tender.
4. Make the Creamy Base
In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth paste (roux). Slowly whisk in the milk until the mixture thickens, about 3–4 minutes. Remove from heat.
5. Combine and Add Cheese
Pour the thickened milk mixture into the soup pot. Stir in cream cheese and shredded cheddar until melted and smooth. Adjust thickness with more broth if desired.
6. Taste and Adjust
Taste the soup and adjust salt and pepper to your liking. If you prefer a richer flavor, add a bit more cheese or a splash of heavy cream.
7. Garnish and Serve
Ladle the soup into bowls and top with crumbled bacon, extra cheese, or green onions. Serve hot with toasted bread or bun pieces for dipping.
Recipe Tips & Tricks
- Don’t skip the roux: It gives the soup its signature creamy texture.
- Avoid overcooking potatoes: They should be tender, not falling apart.
- Make it lighter: Substitute ground turkey and low-fat milk.
- Add spice: A dash of hot sauce or red pepper flakes adds warmth.
- Prep ahead: Brown the beef and chop veggies the day before for faster cooking.
Variations
- Bacon Cheeseburger Soup: Add crispy bacon directly into the soup.
- Loaded Cheeseburger Soup: Stir in chopped pickles, ketchup, and mustard for extra flavor.
- Vegetable Cheeseburger Soup: Add corn, peas, or bell peppers for color and texture.
- Low-Carb Version: Replace potatoes with cauliflower florets.
- Slow Cooker Option: Brown beef and onion first, then cook everything (except dairy) on low for 6–8 hours. Stir in milk, cream cheese, and cheddar during the last 30 minutes.
Storage & Reheating
To Refrigerate: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
To Freeze: Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently. Note: The texture may thicken slightly after freezing—add broth or milk to loosen.
Prep & Cook Time
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 6–8 bowls
- Difficulty: Easy
Nutrition (Per Serving – Approximate)
Calories: 420
Protein: 25 g
Fat: 22 g
Carbohydrates: 32 g
Fiber: 3 g
Sodium: 870 mg